Vegan Gingerbread Cookies, No Sugar or Wheat

2 1/2 cups brown rice flour
1 1/2 cup amaranth flour
1 1/2 cups arrowroot powder, plus extra for dusting
2 Tbsp baking powder
2 tsp baking soda
1 Tbsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp sea salt
1 cup amber agave nectar
1/4 cup dark molasses
1/4 cup unsweetened applesauce
1/3 cup oil
2 tsp vanilla

Stir together rice and amaranth flour, arrowroot and baking powder, soda, cinnamon, ginger, nutmeg, cloves and salt.

In another bowl, combine agave, molasses, applesauce, oil, and vanilla. Mix into the dry ingredients.

Cover and chill dough for 2 hours or more.

Sprinkle arrowroot powder out, divide the chilled dough into 4 parts. Roll out to 1/4 inch thick. Cut shapes and put them on a baking sheet, oiled or lined with parchment paper. Bake at 350 for 6-7 minutes. Cookies will be soft when you take them out, but harden on cooling.

One Response to “Vegan Gingerbread Cookies, No Sugar or Wheat”

1. Tawnya says:

   December 23, 2008 at 1:26 pm

   THank you so much for sharing this gingerbread recipe with everyone! It’s just what I was looking for and I’m going to try them today!
   Thank you thank you!
   -tawnya